FROM Elena Manferdini
A Taste of the Future at 'A New Sculpturalism' A New Sculpturalism will show models, sketches and photographs of buildings constructed by more than 30 of LA’s leading and lesser-known architects. But, knowing that architecture is best experienced at human scale, MOCA also commissioned walk-in pavilions designed by young architects -- Elena Manferdini, Georgina Hujlich and Marcelo Spina of the firm Patterns, and Tom Wiscombe. In addition they asked Benjamin Ball and Gaston Nogues of Ball-Nogues to create a custom gateway (as we air, their participation is still being negotiated.) DnA visited each of the designers in their studios to get a sense of what they are building, and got a taste of the digital design and materials research that might inform buildings of the future.
Drama in the Making of 'A New Sculpturalism' A couple years back, MOCA brought in a visiting curator, Christopher Mount, to create a show of LA architecture dating back 25 years. The Getty granted the museum almost 450,000 dollars and he developed a show that he called A New Sculpturalism. He brought in over 30 architects, including three he considered to be fathers of this “sculptural” approach – Frank Gehry, Thom Mayne and Eric Owen Moss. But the framing of the show upset several of the architects, among them Frank Gehry who pulled out of the show in spring, leading to a stalling of the show. After negotiations between the Getty, MOCA, Frank Gehry and some of the other architects, the show got back on track.
Shaking up the USDA, 'The Beef Cookbook' and 'Tartine All Day' Peggy Lowe explains why Trump’s pick for USDA Secretary is rattling rural America. Dario Cecchini talks future plans for Chianti ramen, and Richard Turner shares cuts from “PRIME: The Beef Cookbook.” Writer Matthew Sedacca looks at the controversy behind liquid smoke. Jonathan Gold tries Chengdu-style dishes, and Elisabeth Prueitt of Tartine fills us in on the latest. Plus, chef Michael Beckman shares a recipe for cactus confit.
Industry insights and lessons learned from memorable guests We have interesting guests on The Business, and sometimes our conversations are too long to fit into one show. This week we give you stories that were too good to leave on the cutting room floor, including some sharp insights on making it in the industry from David Mandel, David Simon, Shawn Levy and Matt Reeves.
Revisiting showrunner Steven Bochco on his memoir Steven Bochco, the writer-producer behind record-breaking Emmy winners Hill Street Blues, LA Law and NYPD Blue, fought battles with everyone from out-of-control actors to network censors in his long career. He isn’t afraid to tell those tales in his memoir, Truth Is a Total Defense. This week we revisit the conversation where he shared some of his favorite stories with us.
From Trump to farm to slaughterhouse to restaurant So many hands go into bringing our food to the table, from farm and slaughterhouse to market and restaurant. We hear about how President Trump's immigration policies will affect business at Taco María, Maddox Dairy and La Niña del Mezcal, and examine the travel ban's impact on the way even your sausage gets made. Plus, meet the people behind the local produce, fungi and seafood at the Hollywood Farmers' Market.